Chocolate Easter Egg Nests and Baby Chick Cupcakes

Get the kids cooking this Easter long weekend with these ultra cute and deliciously simple Easter recipes. Whether it be crunchy chocolate Easter egg nests, or adorable baby chick cupcakes (with a sweet surprise in the centre), these treats make an excellent family activity and look fabulous on the table or picnic rug.

Chocolate Easter Egg nests

Crunchy Milk Chocolate Easter Egg Nests

Makes: 8

Preparation time: 15 minutes Cooking time: 10 minutes

Ingredients:

250g Cadbury Milk Chocolate Melts
2 tablespoons Crunchy Peanut Butter
100g packet fried noodles
100g packet Cadbury Mini Eggs, for decorating
125g packet Cadbury Dairy Eggs, for decorating

Method:

1. Melt the chocolate and peanut butter together in a bowl over gently simmering water, stirring occasionally until smooth. Remove from the heat, add the noodles and stir to combine.

2. Using 2 spoons make 8 noodle nests on a baking paper lined tray. Allow to set and store in an airtight container until required.

3. Fill each nest with eggs before serving.

Chocolate Chicken Creme Egg Cakes

Chocolate Chicken Crème Egg Cakes

Makes: 12

Preparation time: 40 minutes Cooking time: 30 minutes

Ingredients:

125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla
2 eggs, lightly beaten
1½ cups self raising flour
½ cup milk
12 Cadbury Créme Egg Minis, unwrapped
250g Cadbury White Chocolate Melts
½ cup pure cream
yellow food colouring
1 cup shredded coconut
24 brown Cadbury Mini Drops, for decorating
2 dried apricots, cut into triangles, for decorating

Method:

1. Cream together the butter, sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the flour, milk and food colouring and stir until combined. Spoon half of the mixture into 12 x 1/3 cup capacity paper lined muffins pans. Place a Crème Egg in each, then top with remaining mixture.

2. Bake in a moderate oven 180C for 15-20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.

3. Melt together the chocolate and cream in a bowl over gently simmering water, stirring occasionally, until smooth. Stir in drops of food colour until the ganache is golden egg yellow. Stand ganache at room temperature for 2 hours before refrigerating until firm enough to spread.

4. Combine the coconut in a bowl with a few drops of food colour and rub through with fingertips to colour the coconut.

5. Ice each cake with the ganache, top with coconut and arrange Mini Drop “eyes” and apricot “beaks”. Store in an airtight container, refrigerated, until required.

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